Audrey is going through a phase lately... Sweet Tooth Only! She keeps on asking for chocolate cake for breakfast. ;) Perhaps that's my bad because I still have some leftover on the counter from my birthday. Now granted she doesn't have a lot of sugar in her diet anyways, and the sugar she does have is usually from organic evaporated cane juice sugar, natural sugar or fruit. 

But man! It's been a trick to get her to eat even eggs in the morning! We either have to combine them with other foods like sausage and rice or pour salsa on top to get her to eat them. 

But get this, this morning, I got her to eat almost 2 eggs and a good amount of almonds from a little help from an apple. HOW you say? Through these next recipes! I'm super excited. ;) I've been working on a grain free crepe for a while but I was not using enough to bind it together. I referred to a couple other recipes and found the trick was simply adding more egg! The end result is amazing! Audrey ate 3! :) Ha ha. Pretty good for a 2 year old! 

(Gluten Free, Dairy Free, Grain Free)
Created by jalene from a combination of other recipes

Makes 8-8" crepes
Ingredients: 

• 5 eggs
• 1/2 cup + 2 Tbsp almond meal/flour (I used Bob's Redmill)
• 2 Tbsp water
• 2 tsp honey
• pinch sea salt
• olive oil for cooking

Directions:

1. Add all the ingredients into a Blendtec or blender. Blend on the lowest speed for about 30 seconds, making sure the mixture is well combined. Place the batter into the fridge to rest for about 15 minutes. 
2. Preheat a non-stick 8" (or similar) pan over medium heat. 
3. Lightly oil the hot pan. Be sure to stir the batter up each time before pouring. When you pour the batter onto the pan, only pour enough to just cover the bottom. I usually tilt the pan around to get all the holes. If you add too much batter your crepes will turn out thick and if they are too thin they will break easily. 
4. Cook until light brown on first side and then flip. Cook second side only slightly. Add your desired filling to the center (we used the one below), roll up, and serve warm. 

Leftovers can be frozen flat on wax paper in freezer bags. 

(Gluten Free, Dairy Free, Can be Sugar Free)
Created by jalene

Makes 2-4 servings
Ingredients: 

• 2 apples, peeled & cored (we use organic apples)
• 1/4 cup water
• 1/4 tsp cinnamon
• (optional) 1 tsp evaporated cane juice sugar or 1/2 tsp honey (I left the sugar out)

Directions: 

1. Heat a small saucepan over medium heat with the 1/4 cup water. (Do not be tempted to add more water- the apples will give off some water as they cook too.)
2. Slice the apple in 24 wedges. (I use an apple slicer and then cut each piece into 3 pieces. 
3. Place the apples into the pan, sprinkle on the cinnamon and sugar (if using) and cover. Boil, stirring occasionally for 5-8 minutes or until a desired consistency is reached. If you would like less liquid, uncover and continue to boil. 

This next recipe is my go-to frosting. Since we started using this recipe, we have not bought a ready-made store container since! Frosting is seriously one of those things that is so easy to make and the ingredients are typically everything you already have, I'm surprised more people don't choose to make their own. It also tastes so much better to say the least! Those ready-made frostings taste seriously like plastic to me! They don't make them how they used to. :(

(Gluten Free, Can be Dairy Free)
Ingredients: 

• 4 cups (or 1 lb) powdered sugar (see my recipe on how to make your own)
• 3/4 cup cocoa powder
• 1/8 tsp sea salt
• 1 cup (2 sticks) butter, softened (use Earth balance to make it Dairy Free)
• 1/4 cup milk (I use almond milk to make it Dairy Free)
• 2 tsp vanilla extract
  

Directions: 

1. In a dry mixing bowl on high speed, cream the butter until it is light and fluffy. 
2. Turn mixer to slow and add the confectioner’s sugar, cocoa powder, and salt.  Cream together. 
3. Slowly add milk and vanilla into the icing. Blend on low speed until smooth and creamy. 

This frosting goes AMAZING with my gluten free chocolate cake. The combination together tastes so good, you would have no idea they are even gluten free! 

Guess what?! It's my birthday! Happy b-day to me. ;) And to celebrate I have one of the yummiest chocolate cakes (you'll EVER taste) to share with you! This cake is seriously so good that my family members that are not gluten-free ask for it specifically to be made for their day! Ha ha. That's when you know you have a good gluten-free recipe!

The other day my sister-in-law asked for this recipe because she couldn't find it anywhere on my website. She wanted if I was holding it out because it was my secret recipe! Fact is, I just forgot to post it! ;) It's so yummy maybe it should have been kept a secret! jk

The ingredients are simple and it's almost as easy as throwing together a mix. Unfortunately  the cake is so light and fluffy that it does not work as cupcakes. So, I recommend this only for 8", 9" or 9x13" cake pans.

(Gluten Free, Can be Dairy Free)
Adapted by jalene

Makes 2- 8", 2-9" or 1- 9x13" cake
Ingredients: 

• 1 cup unsweetened cocoa powder 
• 1 & 1/4 cup white rice flour (I grind my own from Calrose rice)
• 1/2 cup cornstarch (we recommend non-GMO)
• 2 cups sugar or evaporated cane juice sugar 
  
• 1/2 Tbsp baking powder
• 1/2 Tbsp baking soda
• 1 tsp sea salt
• 1 tsp xanthan gum
• 2 eggs 
• 1/2 cup extra virgin olive oil 
• 2 tsp vanilla extract
• 1 cup milk (I used almond milk to make it Dairy Free)
• 1 cup very hot water
• To grease pan: shortening (or butter) and extra cocoa powder

Directions: 

1. Preheat your oven to 350 degrees F. Prepare your pans by greasing them with shortening. Then pour in about a Tbsp of coco powder and shake until the pan is well coated. (Dusting with cocoa powder keeps your cake dark vs coating a pan with a white flour.)
2. In a mixer, combine your cocoa powder, rice flour, cornstarch, sugar, baking soda, baking powder, salt, and xanthan gum together. Add the eggs, oil, vanilla, and milk and beat on medium speed for 2 minutes. 
3. Pour in the hot water and beat on low for 1 more minute. 
4. Evenly divide the batter among your pan(s) and place them into the oven. Bake for about 35 minutes. (Do not open the oven for at least 30 minutes so that your cake does not fall in the center.) Cake is done when a toothpick in the center comes out clean. 
5. Cool cake in the pans for 10 minutes than carefully remove from the pans and finish cooling on a wire rack. While your cake is cooling, you can prepare your frosting. (I recommend my Buttercream Chocolate Frosting.) 

Keep leftovers covered at room temperature. This cake can be frozen as well. 

If you plan to cut your cut into multiple layers, I have found it's easiest to work with the cake when cold. After cooling, simply return the cake to your cake pans, cover with foil, and place in the freezer for at least 30 minutes. This will help the cake hold together. 

It's been a while since I've posted a cookie recipe but after you try these I think you'll know that it was worth the wait! They are amazing fresh from the oven or even a day or two later! Your kids will LOVE the size of these too! They're enormous! They're also super soft and totally addicting so beware! We usually only make a half of a batch so we don't eat too many! Enjoy! ;)

(Gluten Free, Can be Dairy Free) 
Adapted by jalene

Makes 24 big cookies
Ingredients: 

• 2 & 1/2 cups super fine white rice flour (I grind my own from Calrose Rice in my KitchenMill)
• 1/2 cup cornstarch
• 1/2 Tbsp baking powder
• 3/4 tsp xanthan gum
• 3/4 tsp sea salt 
• 3/4 cup butter (1 & 1/2 sticks) (For Dairy Free use Earth Balance instead)
• 1 & 1/2 cups sugar (I used organic evaporated cane juice sugar)
• 2 eggs
• 3/4 cup milk (or milk sub, I used almond milk)
• 2 tsp gluten free vanilla extract
• 1/2 tsp almond extract
• 1 & 1/4 cup chocolate chips (also come in Dairy Free options)

Directions: 

1. Preheat your oven to 350 degrees F. Line 2 cookie sheets with parchment or a silicon liner. 
2. In a small bowl blend together the dry ingredients: rice flour, cornstarch, baking powder, xanthan gum, and salt. Set aside. 
3. In a mixer, cream together the butter and sugar for 1 minute. Add the eggs 1 at a time, mixing well after each. Add half of the dry ingredients and blend for 30 seconds, then add half of the milk. Blend for 30 seconds and then add the remaining of the dry ingredients, milk, and extracts. 
4. Stir in the chocolate chips. 
5. Using an ice cream scoop (or something equivalent to 1/4 cup) scoop the dough onto your prepared sheet. Space 2 inches apart. Bake for about 10-15 minutes. (My cookies went closer to 15 minutes.) The cookies do not brown on top so it's tricky to know when they are done. I usually touch the top and break one in half to make sure they are no longer doughy. Transfer to a cooling rack. Store leftovers in a covered container at room temperature. 

Being Gluten-Free can be frustrating to say the least but then factor in other things like dairy free or even grain free! It can start to feel limiting! This next recipe though, just might blow your taste buds! 

Before you dismiss this unlikely combination let me just say that is seriously now one of our new family FAVORITES! It's simply that good. Let's be honest though, I was as skeptical as you are about the no noodles things. I mean squash...seriously?! We've used spaghetti squash before served with spaghetti sauce but never in something like this... 

So, daring (and hungry), I pushed up my sleeves and got to work! I've made a couple of changes from the original recipe and frankly, I can't imagine the dish without them. I think you're going to LOVE this dish. Be sure to let us know what you think! :)

(Gluten Free, Dairy Free, Grain Free, Contains Peanuts)
Adapted by jalene from a recipe past through my mom ;)

Makes 4 servings
Ingredients:

• 1 Spaghetti Squash 
• sea salt and fresh ground pepper for seasoning
• 1 Tbsp peanut oil or sesame oil (not sesame SEED oil)
• 1 cup cabbage, thinly sliced
• 1 cup carrots, thinly sliced
• 2 chicken breasts, chopped & cooked
• 1 large clove garlic, minced
• 1/2 cup gluten free chicken broth
• 1/4 cup peanut butter (we use organic)
• 2 Tbsp rice vinegar (unseasoned)
• 3 Tbsp gluten free soy sauce (we use San J's Organic Gluten Free Soy Sauce)
• 4 drops hot sauce (or to taste)
• Optional garnish: 2 Tbsp roasted peanuts, chopped & green onions, sliced thin

Directions: 

1. Preheat your oven to 350 degrees F. 
2. Wash the outside of the spaghetti squash, cut in half, and scoop out the seeds. Season with salt and pepper. In a 9x13 pan add about 1/2 cm of water to the bottom. Lay the squash cut side down and cover with foil. 

3.   Bake for about 45 minutes or until the "spaghetti" easily pulls away from the edge with a fork.  Let the squash rest for 5 minutes and then "shred" the spaghetti with a fork. Set aside. 

"What? Is she serious?" you might be thinking... YES! And guess what. They're delicious ;)

The other night my husband came home with the idea and asked, "Is it possible?" Well, sure! Anything can happen in my kitchen! Spinach is one of those super healthy foods. It's an excellent source of iron and calcium (actually more than cow's milk), it's anti-inflammatory (meaning it wont cause inflammation), it's high in vitamin c and a, it's low in fat, sodium, and carbs, and it has a subtle taste so it wont strongly affect the outcome of your food. 

We truly should be eating more and more of it in our diets! BUT...try telling that to your 2 year old or your other small children! Maybe even your husband has a hard time with it! Audrey, to this day, has a tough time with smoothies, no matter how fruity we make them! But guess what she'll ask for now every morning? "GREEN WAFFLES!" 

Score: Mom-1 Audrey-(well she wins too). 

So before you throw this idea and recipe out, try it once! You'll be pleasantly surprised! It also makes an SUPER COOL St. Patrick's Day idea, Christmas-time Breakfast, or cool Incredible Hulk Waffles. Name it what you will to get your kids to eat it! Ha ha. Enjoy. 

(Gluten Free, Dairy Free, Sugar Free, Contains Eggs)
Created by jalene from an idea of her husband's (Dr. Nielsen)

Ingredients: 

• 1/2 cup pureed raw spinach (see directions below)
• 1/2 cup milk alternative (we used almond milk)
• 2 eggs
• 3 Tbsp extra virgin olive oil or coconut oil 
• 3 Tbsp unsweetened applesauce
• 1 & 1/2 tsp gluten free vanilla extract
• 1 & 1/2 cup brown rice flour
• 1/4 tsp sea salt
  
• 2 tsp baking powder

Directions: 

1. Preheat your waffle iron. 
2. If you're unfamiliar with how to puree spinach, simple wash it and stick in the blender. It takes about 6-8 cups to make 1/2 cup puree. Add only a TINY bit of water and push the spinach down in between blending to help. With my Blendtec, as I turn the speed higher it grabs the spinach and works without much water at all. 
3. Add the 1/2 cup milk alternative, eggs, oil, applesauce, and vanilla. Blend for 15-30 seconds then add the brown rice flour, salt, and baking soda. Blend for another 15 seconds. Scrape sides if necessary. 
4. Spray your iron if necessary and pour in your batter. Cook until golden brown. 

Tastes amazing with any topping! Today we used a raspberry puree. YUM! 

We buy our Spinach organic and in bulk from our local Costco. It's SO much cheaper that way. Sometimes we can't get through the entire package before it goes bad so I learned a tip from Jerry Seinfield's wife: puree it and freeze it! I simply blanch the spinach first for 30 seconds in boiling water, drain it, and then puree it. I freeze individual bags of 1/2 cup so that I can easily pull one out and throw it in a recipe. Walla! No waste and it quick for the next time I need it. 

Want to liven up your traditional chili recipe?! Well, do I have an amazing yummy soup to share with you! I saw it on Pinterest and loved the idea! I've adapted it a bit to fit our allergies. The original recipe contains cheese instead of cream cheese but Audrey has a difficult even with Vegan Cheese lately! Cream Cheese has been safe so far so I subbed that it. It makes an amazing addition to the dish especially against the tomatoes. Yum. ;)

(Gluten Free, Can be Dairy Free)
Adapted by jalene from a recipe by Land O Lakes

Ingredients: 

• 1 Tbsp extra virgin olive oil
• 2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 2 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp fresh ground pepper
• 1 small onion, chopped
• 1 can rotel tomatoes
• 2 tsp fresh garlic, minced
• 4 cups gluten free chicken broth
• 2 cans (15 oz) Great Northern Beans, drained (or 3 cups)
• 1 cup frozen corn (we use organic)
• 8 oz cream cheese (we used Vegan to make it Dairy Free)
• Cilantro & Lime for garnish  

Directions: 

1. In a large saucepan, heat the oil over medium heat. Add the chicken, cumin, oregano, salt, and pepper. Stirring occasionally, cook 5-7 minutes or until the chicken is no longer pink. Remove from the pan and set aside. 
2. Add the onion and garlic to the pan. Cook until the onions are softened to your desire. Return chicken to pan. Stir in the broth, beans, corn, and tomatoes. Bring the soup to a boil, cover, and turn heat to low. Simmer for 15 minutes to allow flavors to blend. Stir in the cream cheese and remove from the heat. Serve warm, garnish with cilantro and lime. 

Alrighty fellow Gluten Free friends. I'm excited for this next post because I have a lot of tips and tricks to share with you. 

As some of you know we just got back from a vacation that was Gluten-Free-frustrating to say the least! Some people had never heard of Gluten Free while others claimed to know-and then wanted to give us soy sauce with wheat in it... YIKES!

So let me share with you what I've learned (and what I wish I would have known) to make our trip a lot smoother. 

WHERE you go on vacation can either add or subtract from your frustration level. Big cities or HIGH tourist areas such as San Francisco, Anaheim (especially Disneyland), Salt Lake City, Seattle, etc. have GREAT Gluten-Free options. But the more remote you get, the less likely they are to accommodate or have even heard of the words "Gluten Free." 

Bigger cities are also more likely to have CHAIN restaurants-and chain restaurants are more likely to offer great Gluten Free menus. You can view a list of great Gluten Free chain & local restaurants HERE. 

Sometimes you can get lucky in remote areas. In some cases we have found Gluten-Free restaurants owned by Celiacs! (In Utah: Heber City & Park City have great options.)

Check before you go:

• Google "restaurants" around the area that you will be staying. You can view their menus online or even call ahead to verify they have Gluten Free. 
• Google "health food store," "organic grocer," or "natural food" in the area you will be visiting. If a lot of options pop up, your chances of finding Gluten Free options increases. Some main stores are "Whole Foods Market" or "Trader Joe's."  

Flying can be limiting, especially when you're dealing with weight, liquid, or bag limits. 

• Oils or non-perishable salad dressings can be carried on in 3 oz containers as one of your liquids. 
• Depending on your circumstance, it may come in handy to pack a small can opener or some empty zip lock bags for leftovers or ice. 
• Plastic or reusable utensils can also be packed or you can collect them from restaurants along your way. 
• Small baggies or jars of herbs/spices can be packed for seasoning meals. We found small packages of salt and pepper were extremely handy. 
• A small but sharp knife can be packed in your check-in item ONLY. 
• Dry foods are usually light weight and perfectly acceptable in your carry-on bag. We typically take nuts, jerky (with no-nitrates), trail-mixes, Larabars or some form of granola bar, etc. For more Gluten-Free Dry food options visit HERE.
• If you have an infant or small toddler, some airlines also allow additional food items for the child so be sure to check before you fly. 
• Wet wipes work great to clean up after meals. 
• If your flight is delayed, or you have a connecting flight, airports typically have food vendors with fresh fruit or salads with meat that will help get you by. 

It's tricky but you really do need to plan ahead. If an important food ingredient is difficult to find or you only need a small amount, pack it! You'll save money and be so grateful in the long-run. 

On our last trip I knew that it would be difficult (and expensive) to find gluten free quick oats. I packed a couple of cups worth in a ziplock back and had it in my carry on. I simply added it to hot water in my hotel room in the cups the hotel supplied. It worked great for breakfast with some added raisins for sweetness. 

These are some SIMPLE food options (that we have recipes for on this website) that work great while on vacation: 

We have a new video to share with you! If you have not tried our gluten free pizza yet, you are missing out! We actually have a couple of different ones to fancy your tastes buds or cooking style. All I've got to say is there's nothing like being able to eat a hot-from-the-oven yummy pizza again...makes my mouth water just thinking of it! 

Because Gluten Free dough is usually MORE sticky than gluten-infested dough, people tend to think it's more tricky. But rolling out Gluten Free dough is EASIER than regular crusts in my opinion. Watch this video for some great tricks and be sure to check out the links below the video for our Gluten Free crusts and sauces. 

We have our great (FREE) Gluten Free class coming up at the Alpine Clinic in Lehi, Utah next Tuesday (Feb. 12th, 2013). Join us for some AMAZING information from my husband Dr. Nielsen on WHY gluten is causing such a problem in our bodies, how it is associated to weight gain, and how to EASILY transition into a Gluten Free lifestyle. 

You can RSVP really quick on our website. Click HERE. 

Sorry I missed my post yesterday! We were tending to the care of my sweet Audrey. She has had a high fever and trouble breathing the past couple of days. 

We've been at my husband's brother's clinic (Dr. Jared Nielsen @ the Nielsen Clinic) keeping her on oxygen and she's doing SO much better! We've also had her on some natural supplements and homeopathics. She has made a total turn around.  It's amazing what oxygen alone does for the body. It allows the body to to function normally and help heal itself! She was a different girl after just a couple of sessions! Dr. Jared has some great hyper baric chambers that provide amazing healing as well. You can contact his office above for more information. 

Well, before things got crazy, I made this next super yummy recipe. My husband says it's different than anything I've made but he LOVED it! They're a healthy low-fat version of home-fried potatoes and they made a delicious breakfast side dish along with eggs or whatever else you're serving. 

(gluten free, dairy free)
Adapted by jalene from a recipe from The Cancer Survivor's Guide

Makes 4 side servings
Ingredients:

• 3 medium Russet potatoes, scrubbed
• 1 small onion, diced small
• 4 tsp gluten free soy sauce (we use San J's Organic Tamari Gluten Free Soy Sauce)
• 1/2 tsp paprika
• 1/4 tsp fresh ground pepper
• 6 cherry tomatoes, cut into quarters (optional)
• 2 green onions, thinly sliced (optional)
• water

Directions: 

1. Cut the potatoes into 1/2 inch cubes and steam them for about 10 minutes or until just tender. Remove from heat and set aside. 
2. While the potatoes are steaming, heat 1/4 cup water in a large nonstick skillet. Add the diced onion and cook, stirring frequently, until the water has evaporated and the onion begins to stick to the pan. Scrape the pan as you add 1/4 cup more water and repeat the process until the onion is brown and cooked. (About 15 minutes.)
3. Add the potatoes to the onions and sprinkle with soy sauce, paprika, and pepper. Cook, stirring frequently until the potatoes are golden brown. Add the tomatoes and green onions and toss for an additional minute. Serve warm.

Store uneaten potatoes in a covered container in the fridge for up to 3 days.